Tuesday, December 14, 2010

Red Velvet Cookies

As I was making the Pumpkin Chocolate Butterscotch cookies, I also wanted to make red velvet cookies. I have never made even cupcakes that were red velvet. I looked on allrecipes.com as to how to make these. I was surprised that there was actually cocoa in red velvet, as well as sour cream. Luckily I had just enough sour cream. :) I also happened to have two bags of the betty crocker sugar cookie mix in my food storage. :) Double score! :) So I decided to make them.

1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix
1/3 cup unsweetened cocoa
1/4 cup butter or margarine, softened
1/4 cup sour cream
1 tablespoon red food color
1 egg
3/4 cup Betty Crocker® Rich & Creamy cream cheese frosting
1/4 cup chopped nuts
Mix cookie mix, cocoa, butter, sour cream, food color and egg in bowl until soft dough forms.
Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.
Bake at 375 degrees F for 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.

I didn't have any nuts, so I skipped that option. Other than that I followed the recipe. Braeden said they were yummy and he couldn't even taste the sour cream. (mind you he HATES sour cream). so that was a GREAT thing :) They are light and airy. Pretty tasty :) Enjoy!


  1. What about adding water so you need less food coloring? Would that work do you think? It just seems like a lot of red dye...

  2. Maya, Thanks for posting. I have been thinking about the amount of red dye in these cookies. I have not tried substituting water. But I have been thinking that maybe adding some blended red beets or other type of food that has more natural redness into the dough to help reduce some of the red dye and still maintaining it's sweetness and flavor. If you do try the water or find out if something else works, please let me know I'm really curious now. Thanks again!